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Spaghetti with Olives, Lemon and Capers

spaghetti, olive, caper.jpg

Spaghetti with Olives, Lemon & Capers

Serves 4


300g dried spaghetti
80ml Jingilli extra virgin olive oil
1 cup fresh breadcrumbs
3 cloves garlic, thinly sliced
1 cup rocket leaves
10 olives, pitted and sliced
2 tsp grated lemon rind
1 tbsp lemon juice
1/4 cup capers, drained and rinsed
1/3 sliced green spring onions
2 large handfuls of chopped parsley
freshly ground pepper


  • Cook pasta in a large saucepan until al dente.
  • Drain, reserving 1/2 cup of the water.
  • In a large frying pan, heat 1/3 of the olive oil, add breadcrumbs and garlic and cook until golden brown. Remove and set aside.
  • Place drained pasta back into the saucepan, add the saved pasta liquid, rocket, olives, lemon rind, capers, shallots and parsley.
  • Stir well and season to taste.
  • Fold in the breadcrumbs and garlic and serve, drizzling with olive oil.
  • Enjoy with a fresh green salad.

Recipe courtesy of Jingilli Olive Oil, fm tag square 72dpi - Copy.jpg

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